Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins:
  • 1 tablespoon olive oil divided
  • 3 cloves garlic minced
  • 1.5 pounds chicken breasts sliced thin lengthwise
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 cup plain whole milk greek yogurt
  • 1 cup fine shredded parmesan cheese about 2 oz
  • 8 oz dry fettuccine noodles or any shape pasta
  • kosher salt and freshly ground black pepper
  • extra parmesan cheese for serving
  • fresh flat-leaf parsley chopped for garnish
    • Cook fettuccine pasta according to package directions.

    • Pat thinly sliced chicken breasts dry, season with salt and pepper.

    • Heat 1/2 tablespoon of olive oil in a large skillet over medium high heat, brown chicken on both sides. Remove chicken from skillet and set aside.

    • Reduce heat, add additional tablespoon of olive oil and garlic to pan. Sauté garlic for about one minute.

    • Add chicken broth to pan, increase heat and scrape off browned bits from bottom of pan.

    • Whisk in heavy cream and greek yogurt.

    • Return chicken to pan and let simmer until chicken is cooked through and sauce has reduced slightly.

    • Remove chicken breasts from pan, and set aside to be sliced for serving.

    • Remove pan from heat and stir in parmesan cheese until melted. Season with additional salt and pepper as needed.

    • Serve over chicken and fettuccine, sprinkle with additional parmesan cheese and fresh flat-leaf parsley.

    Recipe Notes

    Full fat greek yogurt, heavy cream and freshly grated parmesan cheese should be used for best results.

    Per serving with pasta:

    Calories: 419

    Carbs: 44

    Fat: 16

    Protein: 24

    Sodium: 296

    Sugar: 4


    Per serving without pasta:

    Calories: 219

    Carbs: 2

    Fat: 15

    Protein: 17

    Sodium: 296

    Sugar: 2


    Recipe From  number-2-pencil.com